Chop one of the onions then heat the oil
in a large saucepan and fry the onion until golden brown. Add the
turmeric, split peas and water, bring to the boil, then reduce the heat
and simmer for 20 minutes.

Grate the other onion into a bowl, add the
minced beef and seasoning and mix well. Using your hands, form the
mixture into small balls, about the size of walnuts. Carefully add to
the pan and simmer for 10 minutes. Add the rice, then stir in the parsley,
coriander, and chives and simmer for about 30 minutes, until the rice is
tender, stirring frequently.

Melt the butter in a small pan and gently
fry the garlic. Add the mint, stir briefly and sprinkle over the soup
with the saffron, if using. Spoon the soup into warmed serving dishes
and serve with yogurt and naan bread.

Serves 6

Fresh spinach is also delicious in this
soup. Add 2 oz finely chopped spinach leaves to the soup with the
parsley, coriander and chives. The addition of turmeric and saffron
colors this satisfying soup a deep, vibrant yellow. It is a popular dish
in Iran.